This is the favorite of all my kids.

Don’t skimp on the butter, garlic or oil.

2 sticks of butter. Do not use margarine.

1/2 to 3/4 cup canola oil

You could use olive oil but I think it is too heavy.

Ten cloves minced garlic

Olive oil drizzle for a finish

3/4 teaspoon red pepper flakes

One cup of white wine

5 cans of minced clams

One teaspoon garlic powder not garlic salt.

2 pounds linguine

8 Tablespoons minced fresh parsley

Lemon zest and the juice of a lemon

A lot of grated Parmesan cheese because I like a lot.

Melt butter and oil

Add garlic and let it soften on a medium heat.

Add the red pepper flakes cook for one minute.

Add the white wine and cook for 6 minutes

Add all the clams and clam juice

Add the garlic powder

Season with salt be careful because the clams could be salty.

Add 1/2 teaspoon corse ground pepper.

Bring everything to a boil then simmer for 15 minutes.

Boil your pasta in salted water till it is cooked. I like my pasta a little undercooked.

Drain pasta but save at least two cups of pasta water.

Mix everything in the pasta pot and mix well.

Add some of the pasta water to keep the pasta moist.

Plate in a pretty platter.

Garnish with lemon zest. lemon juice, parsley and cheese..Drizzle with good olive oil.

If you want to be fancy you can steam some small shelled calms in the sauce and add to the top of the pasta.

Make sure the clams are washed well.

This is such a delicious meal.

Serve with good bread and steamed broccoli.

Published by cmangoff

View all posts by cmangoff